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Basic Pizza Dough 
26th-Oct-2008 11:32 am

Our homemade pizza dough recipe search is over! While the wholemeal slow rise pizza dough I've used previously is vegan-friendly and is entirely wholemeal, I have found this following recipe with a mixture of plain and wholemeal flour to result is in a much lighter dough that remains crispy and just as satisfying.

The dough also keeps very well in the freezer. I have portioned out the dough and stored them in cheap plastic lunch box containers for a week, then taken them out to thaw naturally on the kitchen bench. A light dusting on the kneading surface and 5 mins working it with my hands, and it is all ready to go with no alterations to the texture or taste. Perfect! (^0^)/

  • 2 tablespoons olive oil (my preference is extra virgin)
  • 1 teaspoon salt
  • 1 cup wholemeal flour
  • 1 3/4 cups plain flour
  • 1.5 teaspoons dried instant yeast
  • 1 cup warm water

  1. Place oil, salt, flours, yeast and 1 cup warm water into a processor or mixer. If you don't have either like me, a wooden spoon and lots of elbow grease would work. Process until dough just forms.
  2. Knead the dough on a lightly floured surface for about 5 minutes or until the dough is smooth and elastic. It shouldn't stick to your hand much, so gradually dust with plain flour if it does.
  3. Place the dough in a lightly oiled bowl and cover with clingwrap. Set aside in a warm place (I usually use our unlit oven) for 30 mins or until the dough has almost doubled in size. You can also leave the dough to set overnight, it won't affect it in any way.
  4. Turn out onto a lightly floured surface and knead until smooth. Roll out into your required size and top with whatever you want to bake at 200 deg C for 10-15 mins, or portion out to store in the freezer.

This particular pizza has been topped with 5 tablespoons of tomato paste with mixed herbs* sprinkled liberally, 1 tomato (sliced), 4 fresh mushrooms (sliced), spicy salami slices, half a cup of chopped capsicum and 2 cups of grated tasty cheese.

But don't let this limit your choice of topping. Try BBQ or hoisin sauce for the base, any array of fresh veggies and meats or seafood. Experiment with natual yoghurt and tandoori paste with lamb or turkey. The possibilities are endless.

We have also taken to cooking our pizzas on baking trays in our BBQ. A pizza stone might be more appropriate, but when you're hungry and don't mind the lack of tools, it doesn't matter as much as long as the job gets done. (^_-)-☆

* Mixed herbs consist of thyme, rosemary, marjoram, basil, oregano and sage. If you can get the fresh stuff, finely chop and sprinkle on top of your pizza instead.
(Deleted comment)
26th-Oct-2008 03:38 am (UTC)
Do! This recipe can make about 3 personal pizzas (rolled out not too thick or thin). And I tested freezing the dough for a week without any problems, so it keeps well.
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